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Beef Stew
Beef Stew
| By : |
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
4-6 servings
|
Ingredients
- 2 pounds chuck roast or bottom round, cut into
1 inch chunks - 1/2 teaspoon Himalayan Pink Sea Salt
- 1/2 teaspoon black pepper
- 2 tablespoons gluten free flour or regular if your diet permits
- 4 tablespoons avocado oil divided
- 1/2 onion coarsely chopped
- 2 cloves garlic coarsely chopped
- 2 tablespoons tomato paste
- 3/4 cup red wine Cabernet Sauvignon is the best but you can use what you have
- 3 cups beef broth
- 3 sprigs fresh thyme or
1/2 teaspoon dried thyme - 2 bay leaves
- 1 small handful parsley chopped, reserve
1 Tablespoon to garnish
To Add Later
- 3 carrots peeled and cut into chunks
- 3 celery stalks cut into chunks
- 2 pounds potatoes cut into
1 inch chunks - 1 cup white mushrooms quartered
- 1 tablespoon gluten free flour
Ingredients
To Add Later
|
Instructions
- Coat the meat with salt, pepper, and flour. Toss gently and set aside.
- Set Instant Pot on Sauté. When the screen displays "Hot," add avocado oil.
- Brown the meat in small portions, not crowding the surface of the pot. When all sides are browned, take them out, and add a new batch. Repeat this until all the meat is browned. This should take about 15 minutes. When all the meat is browned, set aside.
- Add more avocado oil and sauté onions. When onions are translucent, add garlic.
- Add tomato paste, wine, broth and herbs and simmer for about 5 minutes while scraping the bottom and sides. Then add the meat and stir well together.
- Close the lid tightly and close the vent. Set the Instant Pot on Meat function for 20 minutes. When the timer goes off, release pressure manually using quick pressure release.
- When the vent opens, open the lid, add the vegetables and mix well. Close the lid tightly and close the vent.
- Press Manual and adjust cooking time to 10 minutes. When the timer goes off, let the pressure release naturally. When the pressure is completely released, open the lid carefully.
Recipe Notes
To Thicken the Sauce:
- Take the meat and vegetables out into a large bowl.
- Take out about a cup of the liquid/sauce from the pot and add 1 cup of cold water. Add flour to the liquid and whisk vigorously to make a slurry.
- Press Cancel/Keep Warm button, and then, Sauté button. Add the slurry to the pot, stir well, and simmer until it thickens.
- Add the meat and vegetables back to the pot and incorporate all the ingredients gently. Serve immediately.
Dr. Karen Lee is a certified chiropractor and a current stay at home mom. She started a family practice focusing on nutrition, women’s health, and children’s health. Eventually, Lee sold her practice and decided to be a support system for her busy family.
She created drkarenslee.com to share her knowledge and build a community of like-minded people who care about prevention and not sickness. Learning what to eat and what to avoid is very challenging in these busy times. As cliché as it might sound, you are what you eat. And food can be medicine or poison. We hope you enjoy Karen’s wholesome and healthy recipes!
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I used EVOO, & ad-libbed some of the seasonings, but it came out great!! I used marsala cooking wine, next time I’ll use sherry. I also added in Tarragon instead of thyme. Meat was SO tender, & veggies were soft, but not mushy. Delicious!!
Really tasty! I was hesitant because of all of the steos but it was totally worth it. Took a but longer than 45-60 minutes when all was said and done but definately worth the wait and the extra steps!
Took longer than expected, but meat was extremely tender. 10 mins was enough for veggies. I don’t have Himalayan salt, so I substituted with kosher salt. I had to use about twice as much salt. Tasty overall
I hate to say it but this was the best beef stew i have ever made. Been using my mom’s recipe for years. This one is much better. Only changes I made were to use montreal steak spice instead of salt ans pepper on the beef, omitted the celery, added frozen peas at the end and halved the recipe.
This one is going to be a winter staple.
This turned out great. The juices were thick enough for me that I didn’t bother thickening it. I think next time I might substitute a pint of guiness for some of the stock to add a diferent dimension of flavor. Definetly will make again.
First – sooooo yummy!
Recipe took way longer than i expected. Start to finish was something like 2 hours (or a bit more). Natural release at the end took over 30 minutes alone. It needed salt added at the end, but tasted fantastic after adjusting that. I didn’t have tomato paste, so i add a bit of canned tomato sauce instead. Will definitely make again, just not as a “quick meal”.
Very good! I added some sweet corn and that kicked it up a notch! 🙂
I am a newby to IP! This was my first recipe in our IP-LUX80. We dont drink wine so i used cooking sherry we found in no frills. The vegtables all turned out great and meat was VERY tender (just used stewing beef). The only issue was the taste of the gravy was bland, maybe because i had to use extra flower to thicken it up so i think we will use more spices next time and cornstarch instead of flour to thicken. I still liked the stew and will make it again for sure with some tweaks.
I followed the very good directions. At the end l used the last of my litre of beef broth. So 1 cup of cold broth and 1 packet of brown gravy mix and flour. It thickened up and gave the gravy more flavour.
Will make again.
New to Instant Pot
Been trying to make a great stew for all 53 years of our marriage.
Finally did it with this recipe
Thanks
It was great. I first made a double portion so searing time took twice as long. It all turned out, make sure you dont clean off the burnt bottom left overs from the searing as the next step and scrapping of the bottom melds everything back into flavorville. At the end…we added pepper to the final product as we like a little more kick. Gonna try to add some crushed red pepper for some heat next time, but a very good dish.
Made it my way, which was much easier. Basically i used the same ingredients, but add a nit more salt n pepper and used dried garlic flakes (2tbsp). The changes arent a big deal, but what was a big time saver was NOT SAUTEING the meat. I didn’t buy an IP to stand over it and saute cook! No way. I has two small packs of stew meat, which came out to 2.5 lbs. I wanted my meat tender and juicy, so I cooked it for 45 mins on HP, in 2 boxes of beef broth (16 cups) and one 15 oz can of diced tomatoes.
This is not a use friendly app for typing! Later on, after adding the vegs in, I put in a large piece of tomatoe chicken bullion, though I thought it was beef..didn’t matter much, I just wanted some more flavor.
But, the two main points I want to make is that:
1. You dont need to saute the meat! Do as I did and save yourself from a sweaty face cooking over a heated pot!
2. No need to take all that stew out of the pot, to make a thicker stock. Juat scoop out. Couple cups of broth into A s
I just made the best stew ever. Red wine was a great touch.
Very good recipe, very tender! However my prep time was over an hour; peeling/prepping all the vegetables, trimming and flouring 2# of beef took me a lot longer, but as this is my 3rd time making this, I will say it’s worth the effort! I wish I would have read the comment about NOT CLEANING the pot after sautéing the meat the FIRST time I made this though! Things I do differently; I use olive oil, and an entire, large onion, no mushrooms or celery. This is now a staple in my recipe cloudbox!
I made this on a rainy weekend day when i had more time to prepare it. It is a good recipe with good balanced flavor. Left out the mushrooms because the Hubs is allergic, not missing it. I used cornstarch slurry to finish as I like a thicker gravy like soup. Fresh herbs and good wine made a difference. I will make this again!
I love this recipe! I use diced tomatoes instead of the wine.
It’s delicious!
Our first recipe with our new Ultra 60. Too a lot longer than we expected. Even adding up thr times brings you way over the 1 hour time. In the end it was very good.
This recipe is so good! I added more salt a little A1, 16oz of beef stock, cooked the 1st cook on the beef for 45min and 15 for the veggies. The bits at the bottom from browning ur meat add so much flavor! Do not clean after browning scrap off the bottom when u add ur liquid. The meat just fell apart, My boys were amazed on the flavor, making this again! Omg so good
Deeply satisfying
Great recipe, I substituted some ingredients to give it a mexican flavor and worked great!
Delicious. Cutting the fat and bone away from the meat before cooking kept the stew much leaner.
It was good and family enjoyed. I think I’d add more salt, garlic and some cold brewed coffee instead for a deeper flavour next time.
Delicious recipe. I’ve adpated this with additional ingredients to make a traditional Filipino stew, kaldereta, and it worked out perfectly.
Very tasty and easy to make
I liked the recipe but next time will add a bit of worcestershire sauce. I chose to put beef back in instant pot along with all raw veggies and cooked on beef for 25″ to save time and trouble. Turned out perfect!
Not sure if they include the warm up and cool down in their cooking time. This took me over 2 1/2 hours to make.
This was delicious once i added worcestershire sauce. I also added a cornstarch slurry at the end with the mushrooms and heated it up on saute to thicken. I omitted the potatoes and served it over creamed potatoes.
OK, but lack of interesting spices gave rather bland results. Also cooking time for vegetables should be less, perhaps 5 minutes, with a controlled release of no more than 10 minutes.
This recipe have a great framework make a great stew with your personal preference adjustments
If you follow the recipe exactly it will be bad. There may be ways to “adjust” but I don’t recommend trying because the ingredients are fairly expensive. I’d toss this recipe out and find a better one of you’re looking for an easy family meal.
First dish and it was delicious. It takes two hours not one.
I used marsala wine, A1 sauce, canola not avacado oil.
I added peas and myshroom at the gravy stage. Also used half as much meat, it could have served three.
Great Recipe. Definitely takes more than 60 mins. I also added some cayenne pepper.
Super delicious
This is not the stew I was looking for. Long prep, long process, horrid smell, and bland taste. I expected the moderately complicated process to be rewarding.
Really good, but I agree it must have Worcestershire sauce to be tasty. I think Marsala wine vs Red Wine might be a good idea also. Or just a little bit less of the red wine. But overall great!
First time I made it, it was so awesome!!! Second and third? Ummmm not so much!
Very long process and pot doesn’t seem to want to work the way it should!!!
Had “ BURN” come across the screen. Don’t know why!
This recipe is excellent and delicious. The meat was fork tender. I wilk definitely make this meal again. It took a little longer to make it but it was well worth it.
Cant see the recipe
Turned out great as directed. We added fresh corn because we had it on hand.
It was a long process and rather bland. I spiced it up with Grill Mates Worcetershire Pub Burger spice mix which saved the stew. It is much easier to make in a crockpot and you wont have to spend 2.5 hrs in the kitchen. The meat was very tender though.
Hi nmwhite923,
We are sorry to hear that you spent 2.5 hours in the kitchen making this. The Instant Pot should be significantly quicker than a slow-cooker.
Here are a few tips on spending less time in the kitchen:
Prep all ingredients first.
If you are short on time skip sauteing, though sauteing adds immense amount of flavor the extra time is always worth it.
With those tips it becomes a dump and go like slow-cooker recipes but the cooking time will be significantly less.
Delicious recipe. I didn’t have enough broth so instead of adding water I added more cabernet. Which just made it even better!!
Its a great receipe. I’ve made this a few times now.
The meat was super tender but the stew is bland if you don’t add your own touch. I feel like it’s more of a guide for the foundation of a beef stew but the recipe itself lacks something/s to give it a great flavor!
The first real dish I made in my instantpot duo mini. It was delicious. Will be my favourit during the cold Dutch winter.
Not made yet
Loved it!
Great flavor and nice to have a GF option! Added fresh green beans as well & it was yum 🙂
I switched out a few ingredient to make it my own but it was delicious and super easy to make!
A little confused with directions because i have the duo evo plus and these direction buttons sre different from mine.
Good but takes at least two hours from start to finish.
So good! The first thing i made i. My insta pot. We loved the flavor
This isn’t low carb as stated and it isn’t very tasty either. Will need to spice it up a lot.
Well kids. Anyone that says this takes an hour is time challenged. Use a watch. I’m at 2 hours and counting.
2.5 hours or more. One pot stew takes an hour. No time savings here and significantly longer cleanup. Sorry. Too much trouble. The manual pressure release takes a half hour.
Was really good
All American beef stew!
Very good.
Heres what i would do different.
1.Brown all the meat at the same time.
2. Add more flavor, maybe rosemary or herbs de provence.
3.Instead of cooking the meat for 10 and then adding veggies for 20. I would put meat and veggies in at same time, pressure cook for 20 minutes and quick release steam.
4. For thickening take out a cup or so of liquid and add mix in cornstarch with it, a little add a tome until thats a thick consistency, then add back into pot and saute on medium stiring until it all
Great recipe – easy – loved it. For three of us. Just make it
Easy recipe, one of the best stews ive made.
First time I used instant pot… It was good just had too much of a tomato paste taste. I’ll tone down tomato paste and and make a more beefy taste. Meat and vegetables were very tender.
Absolutely fabulous….everyone loved it!!!!
Awesome stew.. just like mom used to make.
Very successful and tasty on the first try. As for thickening the sauce, no need to follow the complicated process in the recipe. Just make a corn starch slurry with a little of sauce, then fold it in and stir.
Very good but veggies were over cooked for our taste. I will make again and reduce the time for veg. Additional I did add Montreal steak seasoning in place of salt an pepper and added some Worcestershire.
This was a miserable recipe. From start to finish, dicing, chopping, cutting, browning small portions at a time, etc…. By the time it was on the table it was over 2.5 hours. Instant Pot my ass. This was my first time using it and it’s going back. I can get everything done in a frying pan and stove top pressure cooker. I bought it for the INSTANT part. What a POS.
Delicious! Added 1 cup of cut up celery, 2 T Worchestire sauce and thickened eith tyr cornstarch solution plus masa flour. Meat was so tender!
Wow. Made this according to directions and also added a little bit of wocestershire sauce. Absolutley delicious the best beer stew I’ve ever eaten. Served over some mashed potatoes it was heaven. This is without a doubt going unto rotation.
I’ve made similar recipes in the oven in less time, with a lot less effort that tasted much better than this. Disappointing waste of time.
I’m new to instant pot and this took a while, but it was delicious and clean up is so easy!
Himalayan “SEA” salt. Last time I checked there’s no ocean in the Himalayas.
I switched out the beef with smoked lamb shoulder and kept everything else the same. The end result was delicious. I have made this recipe with beef in the past as well. It’s my go-to because of the tomato and red wine base.
I wish I had read the comments before I started to cook. Like many others, this recipe took me three hours to complete. The stew was just ok. Nothing to write home about. The start up and decompression of the pot ate up time and the instructions said to put the vegetables on manual and there is no setting called manual. Not a relaxing cooking experience, nothing “instant” about it.
PROBLEMS (and why I’ll look for a different recipe next time)
When you BEGIN with browning beef with FLOUR on it, flour STICKS to the bottom and you have to add MORE oil. (I now realize the problem, but I can’t undo this, so I’m stuck with this recipe for this one time).
Then remove rest of the meat and TRY to sautee onions? MORE oil because there’s stuff on the bottom that needs to be deglazed or it just sucks up the oil, so you still can’t.
So forget cooking onions to “translucent” or sauteeing garlic. I just gave up, added the liquids and spices to the RAW onions and garlic (making that a wasted step) and deglazed while watching them float around in the liquid.
Then I added the meat. HOWEVER, I don’t know what “meat” function is supposed to be (doesn’t exist on my newer IP). I have *pressure cook, *sautee, *slow cook, *steam, *sous vide, *air fry, *roast, *bake, *broil, and *dehydrate, so I threw a Hail Mary and chose *pressure cook on Hi for 20 minutes.
After 20 min, the beef is over-cooked (maybe needed more fatty meat?). I put in vegs and started the 10 minutes (I’m hoping my husband won’t complain about the meat).
I already know 1 Tbsp flour won’t thicken this much liquid, so I’m using cornstarch and doing it my way this time (it’s the one thing that has created an acceptable result) and NO WAY am I taking everything out to do it, I’m taking out some broth and making the thickener in a small separate pan – I’ve lost complete confidence in this recipe. The meat is dry and falling apart like pulled pork. This is no longer a stew. I’m seriously disappointed. It doesn’t even taste special – sort of of typical boring. Not happy.